香菇燴雞

香菇燴雞

3.4 5 ratings

Prep. 10 min

Total 30 min

2 人份

Ingredients

乾香菇約6-7朵
15 克
帶皮帶骨雞腿肉切塊
400 克
米酒
15 克
鹽
½ 茶匙
太白粉
1 大匙
青蔥切段，蔥白和蔥綠分開
1 根
薑切片
7 克
油
15 克
醬油
15 克
味醂
15 克
蠔油
30 克

Difficulty

easy

Nutrition per 1 人份

Sodium 2293.6 mg

Protein 32.4 g

Calories 2447.2 kJ / 585.5 kcal

Fat 41.5 g

Fibre 3.4 g

Saturated Fat 192.6 g

Carbohydrates 17.5 g

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